Mini Banana Cream Pies

Mini Banana Cream Pie ~ A classic pie gets simplified and individualized in a cupcake liner. This might just be the easiest pie to make-ever! Throw all your ingredients in a blender or a food processor and process, then bring it to temperature–pour, chill and serve. Done.

Individual Banana Cream Pie

Individual Banana Cream Pie

It’s been a while since I made a banana cream pie. In fact it’s been years. I’m not sure what really made me crave it all of sudden. Now I’m a little obsessed with it.  I actually made it twice this weekend, partly because I ate 1/3 of the pie and then dropped the piece that was perfectly sliced for the picture. Getting a perfectly sliced piece wasn’t easy, especially since the filling is a custard and that does not usually go hand in hand with nice clean cut lines.

Now, you know me and pretty food-I’m a perfectionist. Okay, I’m anal. I wanted to find a solution to serving Banana Cream Pie that didn’t require the steady precision of surgical tools for a perfect slice. My first thought was to add more cornstarch to firm up the filling, but then I realized more cornstarch would yield a rubbery like filling. So I decided to ditch the pie pan for some individual servings.

The only problem was I didn’t have enough individual pie pans, so I used cupcake liners instead and you know what? I’m so glad I did! Let’s face it, it’s hard to turn down anything from a cupcake liner—goodness can always be found between the pleats.

A few notes:

  • If you do not have food processor, a blender will work just as well to process the custard filling.
  • I added coconut and pecans to the graham cracker crust for added flavor. Of course if you are not a fan either, you can easily omit those portions and decrease the tablespoons of butter from 8 to 6. If you are using coconut and pecans, make sure to toast them for about 5-7 minutes or until golden for added flavor.
  • The filling can be made one day in advance and assembled the night before, any earlier and the filling starts to darken like bananas do when they age.
  • To finish the Banana Cream pie you can drizzle caramel sauce like the picture or drizzle chocolate sauce-your palate, your preference. For the whip cream piping along the edge, I used Wilton’s tip number 199.

Mini Banana Cream Pie

Makes approximately 14 individual pies

Preparation: Fill cupcake pan with liners. Heat oven to 350 degrees F.

Ingredients:

Coconut and Pecan Graham Cracker Crust:

  • 1 ½ cup graham cracker crumbs
  • ½ cup sweetened coconut shreds, toasted
  • ½ cup pecans
  • ½ cup sugar
  • 8 tablespoons butter, melted

Banana Cream Pie Filling:

  • 1 ½ bananas, 1/2 banana for divided use
  • 1 cup milk
  • 1 cup heavy cream
  • ¼ cup corn starch
  • ½ cup sugar, plus 2 tablespoon sugar
  • 1 tablespoon vanilla
  • ¼ kosher salt

Instructions:

Coconut and Pecan Graham Cracker Crust:

1. Place graham cracker crumbs, toasted coconut shreds, toasted pecans and sugar in a food processor bowl and pulse to crumble. Alternatively, you can place all ingredients in a baggie use a rolling pin to crumble the mixture.  Add melted butter and mix to combine.

2. Place 1 ½ tablespoon of graham cracker crust mixture into bottom of cupcake liner. Use the bottom of a glass to press mixture down. Bake crust for about 6-8 minutes or until golden brown.

Banana Cream Pie Filling:

1. Place all ingredients in food processor bowl or blender and process to combine. Pour mixture into a saucepan over medium heat and cook until mixture starts to bubble, making sure to constantly whisk. Continue to cook mixture until it thickens, about 5-7 minutes. Remove from heat and let cool slightly.

Assembly:

1. Pour mixture banana cream filling over crust and into liner about 2/3 of the way up. Using the remaining bananas, place one layer of sliced bananas on top. Place a thin second layer of banana cream filling on top of bananas. Drizzle caramel sauce on top and pipe whip cream as desired.

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39 Responses to “Mini Banana Cream Pies”

  1. #
    1
    Cherine — February 14, 2011 @ 7:39 am

    Those are to die for!

    Reply

  2. #
    2
    Joyce (More Than Eggs) — February 14, 2011 @ 9:17 am

    Wow, I’m so glad I came across this – I was just imagining making mini-pies and wondering how I would go about it. These are some of the most adorable desserts I’ve ever seen!

    Reply

  3. #
    3
    The Blue-Eyed Bakers — February 14, 2011 @ 1:39 pm

    Oh wow, these look amazing! And the coconut and pecan graham cracker crust!? Sounds just delicious…we are so making these asap!

    Reply

  4. #
    4
    Kenni — February 14, 2011 @ 1:52 pm

    I just said yesterday that I wanted banana cream pie! Guess who’s making these?

    Reply

  5. #
    5
    TidyMom — February 14, 2011 @ 4:49 pm

    Fantastic Naomi!!! My dad LOVED BCP he would have flipped for these!! Maybe I’ll make them for my mom, she loves it too!!
    Thanks so much!

    Reply

  6. #
    6
    Amber | Bluebonnets & Brownies — February 14, 2011 @ 4:51 pm

    Yuuuuuum. I’m thinking this could work really well for lemon meringue too!

    Reply

  7. #
    7
    Tracy — February 14, 2011 @ 5:13 pm

    These are so lovely and I just love the individual servings. What a great party dessert!

    Reply

    • Naomi replied: — February 14th, 2011 @ 5:51 pm

      Tracy- Yep, I already have a mini pie in cupcake liners series in the works! Stay tuned! Naomi

      Reply

  8. #
    8
    Diane {createdbydiane.blogspot.com} — February 14, 2011 @ 6:40 pm

    I love individual desserts and these look fantastic!

    Reply

  9. #
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    SMITH BITES — February 14, 2011 @ 6:59 pm

    what’s great about these Naomi is that they’re the perfect size so you can have dessert AND still fit into your jeans . . . especially for those of us who aren’t runners . . . like me . . . for instance . . .

    Reply

  10. #
    10
    Brian @ A Thought For Food — February 14, 2011 @ 6:59 pm

    They’re adorable! What a cute little creation you’ve made here!

    Reply

  11. #
    11
    amy — February 14, 2011 @ 7:18 pm

    these look like lovely little bite-size banana goodness:)

    Reply

  12. #
    12
    maggie — February 14, 2011 @ 8:15 pm

    Looks so yummy, I wish I could have one right now. Great photos, great site!

    Reply

  13. #
    13
    Eliana — February 14, 2011 @ 10:39 pm

    Love how this takes the fuss out of pie making. And of course, these beauties look and sound super delicious.

    Reply

  14. #
    14
    Shaina — February 14, 2011 @ 10:53 pm

    These are adorable, Naomi! I can’t remember the last time I had banana cream pie. Obviously too long.

    Reply

  15. #
    15
    Robyn | Add a Pinch — February 14, 2011 @ 11:35 pm

    I want.

    Reply

  16. #
    16
    Emily — February 15, 2011 @ 1:48 am

    Mmmmm…Banana Cream Pie is one of my favorites! Never thought of making them in a cupcake liner! Brilliant!

    Reply

  17. #
    17
    Brenda @ a farmgirl's dabbles — February 15, 2011 @ 2:48 am

    I used to love helping Mom make banana cream pie. That crust sounds extra special – yum!!

    Reply

  18. #
    18
    Sylvie @ Gourmande in the Kitchen — February 15, 2011 @ 2:55 am

    Cupcake liners, how very ingenious of you! They look beautiful as usual :-) Happy Valentine’s Day Naomi!

    Reply

  19. #
    19
    Quyen - Kitchen Runway — February 15, 2011 @ 6:17 am

    What a clever & cute idea to solve the problem! I have the same issue when trying to serve pies that have a cream filling. You’re right – such wonderfulness is always found in a cupcake liner. Happy Valentine’s Day!!

    Reply

  20. #
    20
    crustabakes — February 15, 2011 @ 8:59 am

    lol, i am so totally with you on being a food perfectionist. And what a wonderful idea to have them mini sized to avoid all that nasty, messy slicing!

    Reply

  21. #
    21
    Prerna@IndianSimmer — February 15, 2011 @ 5:00 pm

    My gosh! All ur desserts make me go WOW!! This one’s just like the rest.. LOVELY!! Happy Valentines Day to you Naomi!

    Reply

  22. #
    22
    Wenderly — February 15, 2011 @ 5:08 pm

    Those are simply darling! Love the idea of individual pies!

    Reply

  23. #
    23
    Jen @ My Kitchen Addiction — February 15, 2011 @ 6:18 pm

    These are adorable! :)

    Reply

  24. #
    24
    Laurel — February 16, 2011 @ 12:25 am

    Such a brilliant idea! I’d love for you to submit this to the M&T Spotlight over at http://www.makeandtakes.com/spotlight

    Reply

  25. #
    25
    Nancy@acommunaltable — February 16, 2011 @ 5:05 am

    Oh boy, now you have me thinking about all the little mini pies I could make with this concept!! Truly adorable and the perfect portion size. Would be terrific on a dessert buffet!!

    Reply

  26. #
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    marla {family fresh cooking} — February 16, 2011 @ 12:57 pm

    These little pies are darling! I am with you – these will keep those of us who want perfection in each serving very happy :)

    Reply

  27. #
    27
    Kristen — February 17, 2011 @ 9:24 pm

    These are gorgeous little pies… I’d need to eat about 10 of them though :) Love it.

    Reply

  28. #
    28
    Paula {Salad in a Jar} — February 18, 2011 @ 12:31 pm

    Love the caramel on top. Dresses it up without messing with the original flavor too much.

    Reply

  29. #
    29
    Anthony — February 21, 2011 @ 7:52 pm

    I love the way it looks, it must be moist and delicious. I will try to make them this weekend to see whether I can make it. Here is another recipe of chocolate&avocado cupcake.
    http://www.fourgreensteps.com/community/recipes/desserts-a-goodies-/chocolate-avocado-cupcakes-with-avocado-buttercream-frosting
    Hope you like it.

    Reply

  30. #
    30
    Amanda — February 25, 2011 @ 1:59 pm

    Dang I wish I’d thought about the cupcake liners earlier… I can’t get my pie out now because I’m using a graham cracker crust. Looks like I gotta eat it out of the moldXD

    Reply

  31. #
    31
    unsightly — March 2, 2011 @ 3:13 pm

    I made these this morning. This is a wonderful recipe. I would recommend chilling the pies for half an hour or so before putting the toppings on. The graham cracker crust can easily be halved. I have so much left over I can make a dozen mini cheesecakes (today will be a bad day for my waistline). I mixed the extra pudding with oatmeal and gave it to my kids for breakfast. They loved it. Thanks for the recipe!

    Reply

  32. #
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    Alice — June 1, 2011 @ 6:47 am

    These look amazing! I was wondering, what did you use to pipe the whipped cream so perfectly? Did you make the whipped cream yourself or is it a specific brand?

    Reply

  33. #
    33
    Alice — June 1, 2011 @ 4:33 pm

    just read your note above about the whipped cream, must have overlooked it last night…

    Reply

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